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Banana Split Fluff Salad is a fun twist on the classic ice cream treat and is a fabulous summer recipe. It has all of your favorite banana split toppings and makes for the best sweet treat.
This easy dessert salad has everything you love about a classic banana split but in a light, creamy fluff. It’s loaded with fresh fruit, chocolate, and cherries, and the whole thing comes together in just a few minutes.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
If you’ve been here for more than a minute you know my love of old fashioned dessert recipes like Cherry Fluff or Classic Ambrosia Salad runs deep. If you’re a fellow fluff fan you’ll want to add this recipe to your collection stat. It has that fun retro vibe with a twist that everyone falls in love with.
What I love most about this salad is how easy it is to make – you don’t need an oven, a mixer or much time. Which means it’s a great choice for busy days when you want something homemade or need a quick and easy dish for a gathering.
Banana Split Fluff Salad Ingredients Needed
- Instant banana pudding mix powder: Makes the creamy base of the salad and bumps up that sweet banana flavor.
- Crushed pineapple: Don’t drain the juice – you’ll need it to thicken the pudding mix.
- Whipped topping: We use Cool Whip, but any brand will do.
- Bananas: Look for slightly ripe but firm bananas.
- Strawberries: Rinse and pat them completely dry.
- Mini marshmallows: Add a soft, chewy texture.
- Maraschino cherries: Drain them well and pat them dry unless you want the salad to turn pink.
- Chocolate chips: We like to use semi-sweet, but you can use milk or dark chocolate chips if preferred.
- Chopped nuts: Use peanuts, pecans or walnuts to add crunch and a little saltiness.
- Optional toppings: Garnish with chocolate syrup, extra cherries, whipped cream, or sprinkles.
Get the complete ingredients & directions in the recipe card below.
How to Make Banana Split Fluff
Start by whisking together the pudding mix and the whole can of crushed pineapple, including the juice, in a large bowl.
Continue stirring until the mixture thickens and turns smooth. Fold in the whipped topping until it blends evenly into the pudding base.
Add the banana slices, chopped strawberries, marshmallows, cherries, chocolate chips, and nuts. Give it an easy stir so the fruit stays intact and everything gets coated.
Chill the salad until it sets up and the marshmallows soften. If using the garnishes, add them right before serving.
Tips for Making Banana Split Cool Whip Salad
- Instant pudding is the only type that works here. Cook and serve pudding will not thicken properly.
- The canned pineapple juice helps dissolve the pudding powder and gives the salad more flavor.
- Fresh whipped cream can be used in place of the whipped topping, but you’ll want to eat the salad within a day. Beyond that the whipped cream starts to break down.
- Let the salad chill for at least two hours so the marshmallows soften and the flavors get a chance to marry.
Recipe Substitutions & Variations
- Swap the pudding flavor: Vanilla, cheesecake, or coconut cream flavored pudding can be used if you can’t find banana – just make sure it’s instant pudding mix.
- Omit the nuts: You can skip them if you have allergies or nut-hating kids.
- Make it lighter: Use light whipped topping or sugar-free pudding mix if desired.
- Add more crunch: Top with crushed waffle cones or pretzels.
Can I make Banana Split Salad ahead of time?
You can prep this dessert salad up to a day in advance and keep chilled in the refrigerator. If you can, wait to add the bananas until you’re ready to serve.
What to Serve with Banana Split Fluff Dessert
Serve it alongside Pulled BBQ Chicken sandwiches, Old Fashioned Sloppy Joes or anything hot off the grill. If serving as a dessert round out the table with a No Bake Lemonade Pie or try Marshmallow Fluff Fruit Dip with Cream Cheese for dipping fresh fruit.
How to Store Leftover Fluff Salad
Store leftovers in an airtight container for up to 3 days. Stir gently before serving again.
Can I freeze fluff salad with banana pudding?
No. Freezing causes the fruit to release liquid, the whipped topping to separate, and the marshmallows to become rubbery. Once thawed, the texture is mushy and watery, so it is best stored only in the refrigerator and eaten within 3-4 days.
How do I keep the bananas from turning brown?
Use firm ripe bananas and slice them right before mixing with the other ingredients and keep the salad cold. To slow the browning, the slices can be tossed in a small splash of lemon juice before adding.
With all the flavors of a classic banana split, everyone loves this simple no-bake dessert. And it’s easy enough to make on a busy weeknight but always one of the first dishes to disappear at get togethers.
More Dessert Salad Recipes…
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Easy Banana Split Fluff Salad
Ingredients
- 3.4 ounce box instant banana pudding
- 40 ounce can crushed pineapple in juice
- 8 ounces Cool Whip whipped topping, thawed
- 3 large ripe bananas, sliced
- 16 ounces fresh strawberries, rinsed, hulled, patted dry and chopped
- 4 cups mini marshmallows, about ⅔ of a 10-ounce bag
- 10 ounce jar maraschino cherries, drained well, patted dry and stems removed (reserve some for topping if using)
- ½ cup semisweet chocolate chips, plus more for topping if using
- ½ cup chopped peanuts or walnuts, plus more for topping if using
Optional toppings:
- Chocolate syrup
- Whipped cream
- Maraschino cherries
- Sprinkles
Instructions
- Combine the pudding mix with the pineapple and juice in a large mixing bowl. Stir until the powder has dissolved fully and the pudding thickens.3.4 ounce box instant banana pudding, 40 ounce can crushed pineapple in juice
- Gently fold in the whipped topping with a rubber spatula.8 ounces Cool Whip whipped topping
- Add the bananas, strawberries, marshmallows, maraschino cherries, chocolate chips, and nuts.3 large ripe bananas, 16 ounces fresh strawberries, 4 cups mini marshmallows, 10 ounce jar maraschino cherries, ½ cup semisweet chocolate chips, ½ cup chopped peanuts or walnuts
- Gently stir until everything is evenly coated in the creamy pineapple pudding sauce.
- Place in the refrigerator to chill for 2-4 hours, to give the salad time to thicken and for the flavors to get to know each other.
- Garnish with additional nuts, chocolate chips, and maraschino cherries when ready to serve. Drizzle with chocolate syrup and add sprinkles if desired.Chocolate syrup, Whipped cream, Maraschino cherries, Sprinkles
Notes
- Cook and serve pudding doesn’t work with this recipe.
- Use vanilla, cheesecake, or coconut cream flavored instant pudding mix if you can’t find the banana flavored pudding.
- No need to drain the canned pineapple in this recipe as the juices will help dissolve the powder and thicken the pudding mix.
- Use light or low fat Cool Whip for a lighter version.
- Make sure the strawberries and cherries are patted dry to avoid adding excess moisture to the salad.
- Using the pineapple juice makes it more flavorful but if you don’t want a strong pineapple flavor or want a thicker salad, you can reduce the canned pineapple juice by half.
- If you use freshly whipped cream the salad won’t keep as long before the whipped cream starts breaking down.
- This salad tastes best after it’s had a chance to chill for a couple hours. It gives the marshmallows time to soften and the salad develops more flavor.
- STORING: It will keep in the refrigerator for up to 3-4 days.
- MAKE AHEAD: You can make this recipe up to 2 days in advance and store it in the refrigerator. The longer you store it the more the fruit and marshmallows soften and become mushy.
- Nutritional information doesn’t include optional garnishes.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
